Yogurt Marinated Chicken with Roasted Sweet Potatoes and Mushrooms

This recipe came from Real Simple and was very delicious.  We loved the sweet potatoes and mushrooms.  It was very rustic and tasty.  I used just a bag of presliced baby portobello mushrooms and served it with my favorite rice.

Ingredients

• 1/2 cup nonfat Greek yogurt
• 4 cloves garlic, crushed
• 1 tablespoon fresh lemon juice
• kosher salt and black pepper
• 4 4-ounce chicken cutlets
• 1 tablespoon plus 3 teaspoons olive oil
• 1 large sweet potato (about 12 ounces), peeled and thinly sliced
• 1 pound mushrooms
• 2 sprigs fresh thyme
• 2 teaspoons sherry vinegar or red wine vinegar

Directions

1. In a medium bowl, mix together the yogurt, garlic, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.
2. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently.
3. Heat the remaining 1 teaspoon of oil in a large cast-iron or other nonstick skillet over medium heat. Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side.